Tuesday, January 28, 2014

At the end of the video, I joke that if this bacon jam were the
only thing you served at your Super Bowl party, people would still leave raving
about the food. That wasn’t a joke. Such is the profound deliciousness of this
magical, spreadable bacon.

I’ll have to admit that the first time I heard about bacon
jam, it didn’t strike me as a very good idea. I loved the part about frying
tons of bacon crispy, but then you want me to add it to a bunch of wet onions?
Why would I do that? As usual, I was wrong. Despite losing its crispiness, the
intense caramelized bacon flavor, and sweet/tart/peppery punch of this “jam,”
more than make up for it.

While I'm officially posting this as another
Super Bowl snack idea, its potential uses go way past the big game. One taste
and the mind reels with possibilities. While impressive served simply on a chip
or crisp, this stuff will turn a grilled cheese sandwich into something beyond our world…and don’t even get me started on the hamburger applications.

Such pleasure does not come without its price, however. This
takes some time to make, and there is expert-level stirring involved, but what
a small price when you consider the final results. Whether you do this
for your Super Bowl party, or other festive occasion, I hope you give this
amazing bacon jam a try soon. Enjoy!

That is SO weird. I have had the flu so missed checking your blog for a couple days (highly irregular for me!). Then I saw bacon jam being made on the tv this afternoon and so started searching the web for recipes. Found a couple. Then checked your blog and voila! Bacon jam. I will definitely be trying this - most have way too much sugar, I agree. Your timing is impeccable. Or maybe it's my timing.....ha! thanks for so many fabulous recipes.

Nice... so glad to have your version. I made this a few months back but with pineapple, apple vodka and cider vinegar...soooo good on burgers and hotdogs check it out http://greedygirlcooks.blogspot.com/2013/06/spicy-pineapple-bacon-jam.html

YiKeS! Greetings Chef, but I'll has ya' knows dat' I ain't so sure 'bouts dis' here concoction. For ya' see, it reminds of sumptin' dat' Honey-Booboo mights' be a wantin' to spread on her breakfast cornflakes and I ain't too keen on 'dat.

Me on the other hand will be serving up your Hey Mon-Jamaican Jerk Chickin' wings for my Super Bowl Party I says. Thanks anyways! You be da' best!

I just made this for a martini party. I served some over baked brie- a huge hit. The rest in a dish with rosemary focaccia crostinis. All were excellent. Just a note: I nearly overcooked my bacon during its foam stage- easy to do because it's mesmerizing. Also, my onions were very sharp (despite labeled sweet) so I countered this with a bit more sherry vinegar. Finally, this took me a long, snowy afternoon to make. Don't rush the onions! Fantastic.

Hi chef,ive used exact ingredients,followed all the steps but my bacon doesn't seems to become jam...and my colour didnt turn out to be as nice as yours...any advice i may missed out?thinking whether i should blender itThanks!

About halfway through I thought, 'gosh this sounds so unhealthy,' but then I realized this is bacon jam, it's not supposed to be healthy it's supposed to be delicious. Can't wait to try making this, everyone will love it!